Monday, May 11, 2009

Peanut Butter and Jelly

This was really good! I made it as peanut butter ice cream with a strawberry swirl because I really like peanut butter. Conversely, you could make it as strawberry ice cream with a peanut butter swirl if you prefer.

Peanut Butter and Jelly Ice Cream

1/2 cup fat free cottage cheese
1 scoop vanilla whey protein powder
1 Tablespoon sugar free butterscotch pudding powder
1 Tablespoon peanut butter or PB2 powder
1 packet Stevia or Splenda
1/4 cup water
3 oz strawberries (about 4 small to medium strawberries)
1/2 teaspoon honey (regular or sugar free)

1. With your immersion blender in your freezer-safe bowl, blend together everything except the strawberries and honey.

2. In a separate bowl, blend the strawberries and honey until smooth.

3. Pour the strawberry mixture on top of the cottage cheese mixture. Gently fold in just a couple times to maintain the strawberry "ripple".

4. Place the lid on the bowl and freeze for at least 3 hours.

Each bowl has approximately (I used PB2 powder):

256 calories
28.4g protein
3.7g fat
28.4g carbs
3.9g fiber

Those number are kind of weird - 28.4g for both protein and carbs, and the fat and fiber are nearly identical. Huh. Interesting. :)

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